Sunday, June 16, 2013
CREATIVE COOKING IN THE SUMMER is easy, as we are able to choose from a tremendous variety of fresh, organic and locally grown foods. Besides the varieties in natural food stores, farmers are also offering their produce in many outdoor “Markets.” These markets are often painted with social and artistic activities and can be enjoyed by the whole family.
When coming back home, it is best to wash the produce, wrap them in paper and store them in a cold place. This way they are ready to prepare quickly throughout the week.
During hot weather we naturally want to use simple cooking methods, such as boiling, steaming and quick sautéing, and serve dishes that require less time to prepare. Lightly boiled vegetables or pressed salads offer a crispy alternative to well-cooked vegetables. Corn-on-the-cob is the quickest whole grain that can be served often during the summer, and is especially delicious with a little umeboshi plum rubbed on it. I like to mix Corn with Quinoa, and scallions to make a refreshing salad that cooks very quickly.